Added more pics, which brings us all the way up to 92 now,
including all the SOTYs, finally. This is out of a possible 135 and I’ve almost
run out of room for the ones I can (somewhat) easily get. I will be much more
content when I get to 100 pics, since, like most humans, I am obsessed, for
whatever reason, with 10s. On the plus, I am nearing 70%, so that is a pretty
good jump in a quarter, particularly for something that will never be 100%.
Speaking of hot sauces in general, so far another soft year,
but I also managed to get in another round of hauls and saw some good stuff
there, including finally updating the Brick & Mortars In Utah post. Another
huge diet shift, for me, this time, as I’ve finally thrown in the sponge on
trying to finance 3 separate eating styles, something that was never actually
desired in the first place, but was more allowed to happen. Bringing us into
alignment means I have to put my money where my mouth is and basically stop
buying meat during grocery trips and stop eating it as well…at least while
home.
We’re only on the front edge of it and the development makes
me greatly sad when I sit down to those meals, so I understand how people tend
to sometimes not do well on it because a significant part of the expected and
anticipated taste is flatly missing. A lot of stuff tastes “wrong” and cooking
to recipes that are built around having meat be a component are noticeably
worse for it.
I was also and continue to stay concerned as to what it would do for hot sauce
consumption. This late and I still don’t really have a ton of SOTY candidates.
Hot sauce tends to work better with meats. It’s not even my opinion; this is
fact. So, I’m taking this as a scientific experiment of sorts to see how I can
work this in better. If anyone has suggestions, would love to hear them. Now a
bit into this, my conclusion is strongly that unless something is fried, a lot
of the sauces do not work as strongly as they do with meat. My wife also likes
cooking stuff that is…let’s call it eclectic, some of which don’t lend
themselves to hot sauces at all.
Still, at this point, I’m running really low on open sauces
in general, so I should have a few more coming up for review in the coming
weeks, hopefully a good SOTY candidate.
